Foods Low in Vitamin B3 (Niacin) (1721st - 1740th) (per 100 g edible portion)

• Atlantic mackerel (baked)
  
  7.6 mg
• Silver warehou (raw)
  
  7.6 mg
• Goldstriped amberjack (raw)
  
  7.6 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  7.6 mg
• Cattle, Beef product (corned beef, canned)
  
  7.6 mg
• Swine, Ham (uncooked ham, ripened)
  
  7.6 mg
• Chum salmon (aramaki baked)
  
  7.7 mg
• Chinook salmon (raw)
  
  7.7 mg
• Mackerel, Processed product (shimesaba)
  
  7.7 mg
• Japanese pilchard, Canned product (in oil)
  
  7.8 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  7.8 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  7.9 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  7.9 mg
• Basil (ground)
  
  7.9 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  8 mg
• Matsutake (raw)
  
  8 mg
• Big-eye sardine (raw)
  
  8 mg
• Japanese pilchard (shioiwashi)
  
  8 mg
• Japanese pilchard, Canned product (with seasoning)
  
  8 mg
• Amberjack (raw)
  
  8 mg